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Beef Barley Soup

3/4 c Pearl barley
1 lb Boneless lean beef chuck, cut into 1/2" cubes
5 c Water
3/4 c Chopped onion
1 ts Dried thyme, crumbled
1 Clove garlic, minced
1 Bay leaf
1/4 ts Pepper
2 md Carrots, sliced
2 Celery ribs with leaves, coarsely chopped
16 oz Can tomatoes, diced
1/4 c Minced parsley


Combine barley, beef, water, onion, thyme, garlic, bay leaf and pepper in a large pan. Brin to a boil. Cover and simmer for 1 hour. Add remaining ingredients. Cover and simmer 30 to 45 minutes longer, stirring occasionally.

Soup can be refrigerated up to 3 days or frozen up to 3 months.


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